Why not try it?
When I lived in New Jersey, albeit only for a few years, I fell in love with grilled Taylor Ham/Case Pork Roll. You should be able to find it in Pittsburgh (although I could rarely find it down in Philly).
Any tips? Usually this kind of meat has a lot of fat in it (which is why it tastes good).
1) So if you have to do direct, watch it like a hawk or it will burn in a matter of seconds. Otherwise, hot kettle, indirect. You could even put "beans in the basement" to catch the drippings but there won't be a whole lot
2) Don't cut it super thin...it will curl up on you. I have found somewhere between 1/4"-1/2" is pretty good. But again...if you have a ring...try different thicknesses and see what you like.
Good luck!
Topic: Ring Bologna on a 22? (Read 1325 times)
